• 32 Ratings

This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.




  • Preheat oven to 350 degrees. Toastbread on a baking sheet untilgolden, 5 to 7 minutes.

  • Butter a 5-by-9-inch loaf pan.Whisk together eggs and sugarin a medium bowl. Whisk cremefraiche in another bowl, addingmilk gradually to preventlumps; whisk into egg mixture.Whisk in vanilla and 1/2 teaspoonsalt. Soak each slice of breadin custard. Stand slices up nextto one another in pan.

  • Strain half the custard mixtureover bread in pan. Letstand for 10 minutes, allowingcustard to soak into bread.Slowly add remaining custardto cover (you may have somecustard left over).

  • Place pan on a baking sheet.Bake until pudding is set and aknife inserted into the centercomes out clean, about 1 hour and 15 minutes. If top browns tooquickly before pudding is set,cover with foil, and continue baking.Let stand for 10 minutes.

  • Meanwhile, bring cranberriesand maple syrup to a gentlesimmer in a heavy saucepan overmedium heat. Simmer untilcranberries just begin to softenbut have not popped, about5 minutes. Serve pudding withcranberry topping.


32 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1